Description
Delicious and elegant Herb Brown Butter Scallops served over creamy Champagne Risotto. This recipe features tender scallops cooked in nutty brown butter with fresh herbs, paired perfectly with a rich and luxurious arborio rice risotto infused with sparkling wine and parmesan cheese. Ideal for a special dinner or entertaining guests, this dish combines seafood and Italian flavors with a sophisticated twist.
Ingredients
Champagne Risotto
- 6 cups chicken or vegetable stock
- 1 tablespoon olive oil
- 4 garlic cloves, minced
- Kosher salt and pepper, to taste
- 1 ½ cups arborio rice
- ¾ cup dry champagne (sparkling wine or white wine)
- 4 tablespoons unsalted butter
- ¾ cup freshly grated parmesan cheese
Herb Brown Butter Scallops
- 3 tablespoons unsalted butter
- 1 ½ pounds scallops
- Kosher salt and pepper, to taste
- 2 garlic cloves, minced
- 3 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh chives
Instructions
- Prepare Stock: In a saucepan or stock pot, heat the chicken or vegetable stock on low until warm to keep it ready for adding to the risotto.
- Sauté Aromatics: In another saucepan over medium-low heat, heat the olive oil. Add the minced garlic with a pinch of kosher salt and pepper, stirring gently. This infuses the oil and provides a flavor base.
- Toast Rice: Stir in the arborio rice and cook, stirring often, for 3 to 5 minutes until the rice becomes translucent, indicating it is properly toasted for risotto.
- Add Champagne: Pour in the dry champagne and cook, stirring, until the liquid is fully absorbed by the rice.
- Cook Risotto: Begin adding warm stock 1 cup at a time, stirring continuously and waiting for each addition to be absorbed before adding the next. Continue this process for about 15 to 20 minutes until the rice is creamy, al dente, and slightly hydrated with some liquid remaining.
- Finish Risotto: Stir in the unsalted butter until melted, then add the grated parmesan cheese. Adjust seasoning with salt and pepper to taste depending on the saltiness of the cheese.
- Prepare Skillet: Heat a cast-iron skillet over medium heat.
- Season Scallops: Pat the scallops completely dry with paper towels, then season all over with kosher salt and pepper to ensure a good sear.
- Cook Scallops: Add the butter to the skillet; as it browns, place the scallops in a single layer. Sear each side for about 2 minutes until golden and cooked through. Turn off heat and stir in minced garlic; the residual heat will soften the garlic’s flavor as the scallops finish cooking for about a minute.
- Add Herbs: Sprinkle the chopped fresh parsley and chives over the scallops for freshness and color.
- Optional Brown Butter: To make extra brown butter sauce, melt butter in a skillet over medium heat, allowing it to bubble and brown with nutty bits forming at the bottom. Once browned, turn off the heat and stir for 30 seconds for perfect brown butter to drizzle over the dish.
- Serve: Spoon the creamy champagne risotto into bowls and top with the herb brown butter scallops. Drizzle with the brown butter sauce and sprinkle extra parmesan if desired. Serve family style or individually.
Notes
- Patting scallops dry is crucial to achieve a perfect sear and prevent steaming.
- Use warm stock to maintain a consistent cooking temperature throughout the risotto process.
- Stir frequently but gently to help release the rice’s starch for a creamy texture without breaking the grains.
- Adjust salt carefully when adding cheese, as parmesan can be quite salty.
- For a non-alcoholic version, replace champagne with white grape juice or broth with a splash of lemon juice.
- If fresh herbs are unavailable, dried herbs can be used but reduce quantities to avoid overpowering the delicate flavors.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
